Chicken Taco Chili - Crockpot Style

A few weeks ago, I mentioned (briefly) a recipe that we tried and loved. I promised then that I would post the recipe soon. Ta Da!! Here it is...

SOURCE: HTTP://WWW.SKINNYTASTE.COM/2008/11/CROCK-POT-CHICKEN-TACO-CHILI-4-PTS.HTML

CROCK POT CHICKEN TACO CHILI
GINA'S WEIGHT WATCHER RECIPES
SERVINGS: 10 • SIZE: 1 1/4 CUPS • OLD POINTS: 3 PTS • POINTS+: 5 PTS
CALORIES: 203.7 • FAT: 1.4 G • CARB: 33.3 G • FIBER: 10.0 G  • PROTEIN: 16.9 G


Ingredients:

• 1 ONION, CHOPPED
• 1 16-OZ CAN BLACK BEANS
• 1 16-OZ CAN KIDNEY BEANS
• 1 8-OZ CAN TOMATO SAUCE
• 10 OZ PACKAGE FROZEN CORN KERNELS
• 2 14.5-OZ CANS DICED TOMATOES W/CHILIES
• 1 PACKET TACO SEASONING
• 1 TBSP CUMIN
• 1 TBSP CHILI POWDER
• 24 OZ (3-4) BONELESS SKINLESS CHICKEN BREASTS
• CHILI PEPPERS, CHOPPED (OPTIONAL)
• 1/4 CUP CHOPPED FRESH CILANTRO

Directions: 

COMBINE BEANS, ONION, CHILI PEPPERS, CORN, TOMATO SAUCE, DICED TOMATOES W/CHILIES, CUMIN, CHILI POWDER AND TACO SEASONING IN A SLOW COOKER. PLACE CHICKEN ON TOP AND COVER. COOK ON LOW FOR 10 HOURS OR ON HIGH FOR 6 HOURS. HALF HOUR BEFORE SERVING, REMOVE CHICKEN AND SHRED. RETURN CHICKEN TO SLOW COOKER AND STIR IN. TOP WITH FRESH CILANTRO. ALSO TRY IT WITH LOW FAT CHEESE AND SOUR CREAM (EXTRA POINTS).


Notes drafted by the Cunningham's......

• we didn't add the chili peppers and it was just as delish without them.
• this time (I'm making it again as I type this - lunch and dinner for tomorrow are done and done. Well, when it's finished cooking.), I'm adding the fresh, chopped onion towards the end, so it has more onion-y flavor and a little bit of crunch. (Or at least that's what I'm hoping).
• it's chunky like chili, not soupy. We like to eat ours with Multi-Grain scoops. 
• This recipe is so easy. So, so easy! It's basically an open and dump recipe, which I love & it's weight watchers approved! (And great as leftovers!)

Enjoy!